Customer first

Danny Deng has pioneered his own tradition to earn the title of Taiwan’s steakhouse godfather

BY Ian Bartholomew / Staff reporter

“When people go out for a meal, they want something they will remember, something outstanding,” Deng said. “People have always been willing to pay extra for the best.”

As a result, Deng continues his tireless search for the perfect steak, and the perfect dining environment in which to enjoy it. Compared to the tough frozen meat he once got from the PX, he now has a huge selection of meats to choose from.

“I like to give my customers variety, and one table might have a filet mignon, and dry aged New York cut and an Australian Wagyu. This way they can enjoy and compare different types of meat,” he said.

Now with ample resources behind him, Deng continues to push to make the simple steak something that is both a primal experience of meat eating, and a special gastronomic treat.

While there are plenty of international brands in Taipei specializing in steak, Deng has earned his title of the “steakhouse godfather” for pioneering a Taiwan tradition of steakhouses that operate at the highest international standard of service and innovation.